Chicken Saag

There are some dishes that make you crave them nightly.  This is one of them for me.  It's comforting, creamy, chickeny, warm on the tongue, wicked awesome in the belly.  All these things are true.  I don't lie about food.
I have adapted this recipe from Jane Rodmell's, All the Best cookbook....one of my favourites.  The key to this is to brown the onions, don't burn them. Brown them stirring until they are a deep earthy colour.  The flavour they impart is imperative and beyond necessary.  If you don't like onions, find something else to make... This isn't going to be your thang.  Also, don't even think about using chicken breasts in place of the thighs.  The thighs won't dry out, stay deliciously tender and lend their dark meat deliciousness to this.  Don't argue with me on this one.  You won't win.  You will however if you make this!  Enjoy.
p.s. serve this with either basmati rice (mine had a little saffron and cinnamon in it), Naan bread, or both.

Chicken Saag

Serves 3-4

1 tbsp each olive oil & butter
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, freshly grated
2 tbsp Madras Curry powder
2 tsp Garam Masala, divided
1/2 tsp salt
fresh black pepper
6 boneless skinless chicken thighs, cut into 1 inch pieces
1/2 cup low sodium chicken broth
1 1/2 cups plain full fat yogurt (I used Greek for it's thickness)
1 1/2 - 2 cups cooked baby spinach

In a large saucepan, melt butter and olive oil over med-low heat.  Add the onion and cooking, stirring occasionally until a deep brown, 12-15 minutes. (Do not rush this step - major flavour).  Add the garlic and ginger, cooking for 3 minutes. 
Stir in the curry powder and garam masala, salt and pepper, cooking for 3 minutes.  Add the chicken and stir to coat.  Add the broth and cover the saucepan with a lid, cooking for 15 minutes. 
Add the spinach and cook over low heat another 10 minutes. 
Stir in the full fat yogurt and heat gently.  Sprinkle with a little extra garam masala if desired.  Check the seasoning.